I was craving tiramisu one day, but needed to find a good substitute now that I’m gluten-free. Instead of trying to make wheat-free ladyfingers, I made a dessert inspired by tiramisu rather than a bleh recreation. The roasted pears were adapted from Smitten Kitchen. (This is really good with amaretto substituted in for the espresso, by the way. It gives the dish a whole different character.)
For the pears:
Preheat oven to 375ºF. Peel pears if you like (not really necessary if you buy organic), halve them lengthwise and core. Place cut side up in a roasting pan and sprinkle with lemon juice. Sprinkle sugar evenly over pear halves and dot with butter. Pour water into the roasting pan and bake pears for 30 minutes, basting with pan juices a few times. Flip pears over and bake an additional 30 minutes, basting with pan juices a few times. Pears are ready when a knife slips easily into the thickest part. (Seckel pears may take less time. Start checking for doneness around the 40-minute mark.) Allow pears to cool to room temperature.
For the mascarpone cream:
Pour whipping cream into a small bowl. Slice vanilla bean in half lengthwise and scrape seeds into the cream, stirring to evenly distribute. Add the bean to the cream. Cover bowl and refrigerate for at least an hour, along with the bowl and beater of an electric stand mixer.
Just before serving, pour cream through a fine mesh strainer into the chilled mixing bowl. Add mascarpone and espresso, and beat on medium speed until ingredients are just combined. Increase speed to medium-high and with the mixer running, sprinkle in sugar, beating until soft peaks form.
To serve, top a pear half with a dollop of mascarpone cream. Add one or both of the finishing ingredients, to taste.
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These pears are divine!! They smell wonderful and taste just as good. I didn’t make the Mascarpone Cream (but am going to try it for Mother’s Day), just served the pears over vanilla ice cream. They were really good that way, but also were good just plain (and reheated) the next day. Thanks Amy!
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thefoodiemethod on 2.14.2012
Oh my word this looks divine. I can’t wait to try it! I’m always on the lookout for wheat-free, low-sugar desserts to make when company comes!